Vegan Pasta Salad with Pesto (Gluten-Free)

Ingredients

• 1 pound Gluten-Free Pasta
• 1/2 cup Vegan Pesto
• 1 cup Cherry Tomatoes
• 1/2 cup Black Olives
• 1/2 cup Artichoke Hearts
• 1/4 cup Red Onion
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, bring at least 4 quarts of water to a rolling boil over high heat (212°F / 100°C). Add the 1 pound of Gluten-Free Pasta and cook for 8 to 12 minutes, stirring occasionally, until the pasta is al dente (firm to the bite).
2. 2Carefully pour the cooked pasta into a colander to drain all the water. Rinse the pasta thoroughly with cold water until it is completely cool to the touch, then drain again. Transfer the cooled pasta to a large bowl and toss it with the 1 tablespoon of Olive Oil to prevent sticking.
3. 3To the large bowl with the pasta, add the 1/2 cup of Vegan Pesto. Cut the 1 cup of Cherry Tomatoes in half and add them to the bowl. Slice the 1/2 cup of Black Olives and chop the 1/2 cup of Artichoke Hearts into 1/2-inch pieces, then add both to the bowl. Finely dice the 1/4 cup of Red Onion and add it to the bowl.
4. 4Sprinkle the 1/4 teaspoon of Salt and 1/4 teaspoon of Black Pepper over the ingredients in the bowl. Gently toss all the ingredients together until the pasta and vegetables are evenly coated with the pesto.
5. 5For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve the Vegan Pasta Salad chilled or at room temperature.

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